Looking for the ultimate Father’s Day meat feast? How about this bacon-wrapped roll of stuffed sausage meat heaven, loaded with cheese and covered with a bacon weave that cooks up all crispy, enclosing the cheesy goodness that oozes out when you cut into it? Yeah, that.
Jeff Phillips, creator of the popular website smoking-meat.com and author of the brand-new book Smoking Meat, suggests eating these juicy slices for breakfast with eggs (breakfast in bed anyone?), or on a burger or sandwich. Although it’s designed for a smoker – and what a great father’s day gift that would be – I imagine it could be roasted in the oven with similar (if not as smoky) results. Don’t try it directly on the grill though – I suspect its high fat content would trigger too many flare-ups!
Bacon-Wrapped Stuffed Sausage Fatty
What do you get when you roll out a breakfast sausage, stuff it full of cheese and other goodies, roll it back up, wrap it with a weave of bacon, then smoke it so it is nice and crispy on the outside and oozing with moist goodness on the inside? Well, one of the best darn things you’ll ever eat in your whole life, that’s what! I highly recommend making two of these, as the first one will go so quick you won’t even know what happened to it. Reprinted with permission from Smoking Meat, by Jeff Phillips (Whitecap Books)
Recommended wood: Hickory, cherry, or pecan
Estimated cook time: 3 hours
13 strips thinly sliced bacon
1 lb plain or hot ground breakfast sausage
1/2 cup shredded pepper Jack cheese
1 jalapeño pepper, finely chopped
1/2 cup shredded cheddar cheese
8 to 10 baby spinach leaves
Bacon weave and preparation:
This isn’t difficult, but it may take a little practice to figure out exactly how to make it work.
Lay seven strips of the bacon in a horizontal fashion on an 18- x 18-inch piece of waxed paper. Remove strips two, four, and six. Lay a single strip of bacon along the edge, across rows one, three, five, and seven. This is column one.
Replace rows two, four, and six on top of column one.
Next, fold back rows one, three, five, and seven, and lay a second column of bacon (column two) right beside column one and across rows two, four, and six.
Replace rows one, three, five, and seven across column two.
Continue this pattern of weaving until you have completed a seven- by six-piece bacon weave.
Place the sausage into a 1-gallon Ziploc bag. Zip the top of the bag, then snip a bit off of the two bottom corners to let air escape. Using a rolling pin, flatten the sausage evenly so you have a perfectly formed square. Use a sharp knife or scissors to cut the bag open along the seams. Remove the top layer of the bag, leaving the sausage square on the bottom.
Flip the sausage square onto an 18- x 18-inch piece of waxed paper. Remove the plastic. Layer the top of the sausage with the pepper Jack, jalapeño, cheddar, and spinach leaves.
Roll the sausage up, with the filling inside, using the waxed paper to help you. Once the sausage is completely rolled up, place the roll along the bottom row of the bacon weave, centering it. Use the waxed paper that the bacon weave is lying on to help you roll the bacon around the stuffed sausage roll.
Leave the fatty on the counter while you set up your smoker.
Prepare your smoker for cooking at 225°f to 240°f. If you are using a gas, an electric, or a charcoal smoker, be sure to have enough wood chips or chunks to produce smoke for about two hours. Once the smoker is ready, carefully place the fatty directly on the smoker grate with the seam of the bacon weave facing down.
Smoke the fatty for three hours. Once it is done cooking, remove it from the smoker grate and let it rest for 15 minutes before slicing it into 1/2-inch medallions.
Eat the fatty slices for breakfast with eggs or on a burger or sandwich. Fatties even taste great on a plain piece of bread with a little barbecue sauce drizzled over the top.
About the book, and the author: Smoking Meat, the Essential Guide to Real Barbecue, is a must-have guide to the basics (and finer points!) of “Smokeology”— how to choose, set up, and modify a smoker (whether charcoal, gas, or electric), which wood to use, how to build and maintain a fire, what tools and equipment to buy, and how to stock a smoking-meat pantry and keep food safe. Best of all, Jeff shows how to use a basic backyard grill to give smoking meats a try, so you can decide whether to invest in a smoker. Smoking Meat also includes a wide range of appealing recipes for:
Barbecue favourites such as chicken, ribs, sausages and brisket
Sauces, rubs, and brines that kick up the flavour of the meat
Specialty dishes such as duck, meatloaf, and even frogs’ legs!
The epically titled Bacon-Wrapped Stuffed Sausage Fatty (with step-by-step instructions for the perfect bacon weave)
Sides, cheeses, and desserts
Jeff Phillips is the creator of the smokin’ hot website Smoking-Meat.com. With more than 300 pages of recipes and tutorials, 34,000 forum members, and 140,000 subscribers to its monthly e-newsletter, Smoking-Meat.com is the highest-ranking website on smoking meat in the world. Born in North Carolina and raised on southern cooking, Jeff started practicing the art of smoking while still a teenager. He lives in Sapulpa, Oklahoma, on a 10-acre farm with his wife and three children.
If you’re looking for a last-minute Father’s Day gift, Smoking Meat is very highly rated – 4.5 out of 5 stars – and is available at Amazon.com!